Avocado-Chile Soup

Healthy Recipes

Avocado-Chile Soup

Avocados provide oleic acid, a monounsaturated fat that may reduce LDL cholesterol and help the body absorb fat-soluble vitamins.

Romulo Yanes

1. In a blender or food processor, combine garlic, chile peppers, avocados, lime juice, chili sauce, 1 cup of the rice milk, cilantro, cumin, and salt and pepper. Purée.

2. In a soup pot over medium heat, heat 2 tablespoons olive oil until shimmering and cook minced onion until translucent, about 5 minutes. Add 1∕2 cup of the rice milk and bring to a simmer. Lower heat to maintain a gentle simmer and add avocado mixture; allow to heat through, about 3 more minutes, adding more salt and pepper to taste if necessary. (Soup should have a creamy consistency; if it’s too thick at this point, add the remaining rice milk or more, adding about 1∕4 cup at a time; be careful not to add too much.)

3. Serve in small bowls, shot glasses or demitasse cups topped with a “mini dollop” (about 1∕2 teaspoon per shooter) of lowfat sour cream.

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